Angie Mar Cooks a $700 Rib-Eye

Angie Mar, co-owner and chef at the Beatrice Inn, introduces us
to her world, a restaurant that cooks more animals than
vegetables. We discuss smuggling beef, bone-marrow crème brûlée
and her most polarizing dish—a 160-day whiskey-aged tomahawk
rib-eye steak, which sells for more than $700. Plus, we learn
about a society of beer can collectors; we share our recipe for
Tunisian Chickpeas with Swiss Chard; and Dan Pashman tells us how
grown-ups can get more out of Halloween.


Share your Thanksgiving memories with us for a chance to hear
yourself on Milk Street Radio! Here's how:
177milkstreet.com/thanksgivingmemories


For this week’s recipe, Tunisian Chickpeas with Swiss Chard,
visit: https://www.177milkstreet.com/recipes/tunisian-chickpeas


For Deborah Ager's full story on beer can collectors, visit:
https://narratively.com/they-meet-up-in-motels-across-americato-trade-old-beer-cans/


This week's sponsors:


Go to https://www.fergusonshowrooms.com to browse the Inspiration
Gallery and request an appointment.


Go to kingarthurflour.com/milkstreet to get 25% off several
products. Use promo code MILKSTREET at checkout.


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